Zucchini Casserole Recipe
Ingredients
| 7 cups small zucchini, cut into 1/4 inch slices | ||
| Onion | 1 , chopped | |
| Green chilis | 1 Can (10oz), diced | |
| Eggs | 4 standard | |
| Milk | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| 1 cup soft bread cubes | ||
| Flour | 1/4 Cup (16 tbs) | |
| Margarine | 1/4 Cup (16 tbs), melted | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
Preheat oven to 350°F.
Prepare zucchini.
Beat together eggs, milk, salt, baking powder and flour until smooth.
Stir in parsley, onion, green chilis, cheese and zucchini.
Pour into greased 9 by 13 inch baking dish.
Toss bread cubes in melted margarine then sprinkle on top.
Bake uncovered 30 to 40 minutes, until center is set and zucchini is fork tender.
Prepare zucchini.
Beat together eggs, milk, salt, baking powder and flour until smooth.
Stir in parsley, onion, green chilis, cheese and zucchini.
Pour into greased 9 by 13 inch baking dish.
Toss bread cubes in melted margarine then sprinkle on top.
Bake uncovered 30 to 40 minutes, until center is set and zucchini is fork tender.
Chef
